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CONTENTS
Toward Creativity Michael Rulman • 1
Experiencing Alinea Jeffrey Steingarten • 7
The Postmodern Pantry Mark McClusky • 15
Black Truffle Explosion Michael Nagrant • 21
Where It Comes From Grant Achatz • 27
How to Use this Book Nick Kokonas • 37
SPRING • 53
SUMMER • 133
AUTUMN • 219
WINTER • 301
Index • 386
Contributors • 394
| Price | Condition | Delivery | Seller | Action |
| $99.99 | Digital |
| WonderClub |
Osamu Arakane
reviewed Alinea on October 15, 2008 Alinea
Besides the El Bulli books by Ferran Adria (which are hard to come buy and very expensive), this is the first real cookbook dealing with molecular gastronomy by a well known chef. The recipes are precise and easy to follow, although finding some of the ingredients and equipment is going to be hard for a home chef. Achatz and company demystify MG cooking and show that it's really not that different from more traditional cooking.
The essays offer insight into the process and feel of Alinea and were interesting to read.
The book itself is laid out beautifully, with some great 'food porn' photography.
All in all, I think this is one of the most important cookbooks to come out in recent memory and is definitely worth picking up.
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Add Alinea, The debut cookbook from the restaurant Gourmet magazine named the best in the country. A pioneer in American cuisine, chef Grant Achatz represents the best of the molecular gastronomy movement—brilliant fundamentals and exquisite taste paired with a gr, Alinea to your collection on WonderClub |